Chicken Tikka Skewers
September 30, 2018
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Rice, White Rice, Vegetables, Onions, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Gluten-Free, No Eggs, Fresh Tomatoes, Ground Chicken more
"From our Sunday newspaper The Sunday Times."
- TO SERVE
- Serving Size: 1 (415.6 g)
- Calories 671.4
- Total Fat - 7.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 242.1 mg
- Sodium - 322.1 mg
- Total Carbohydrate - 119.3 g
- Dietary Fiber - 4.5 g
- Sugars - 9.7 g
- Protein - 28.9 g
- Calcium - 135.3 mg
- Iron - 4.2 mg
- Vitamin C - 16.3 mg
- Thiamin - 0.1 mg
Soak 8 bamboo skewers for at least 30 minutes (this can be done while you are doing the preparation).
Finely chop half the onion and combine with the mince, curry paste and two tablespoon of coriander in a large bowl and then divide evenly into 8 ortions.
Using wet hands, shape each aroung 1 skewer to form a sausage and place on a baking tray lined with baking paper.
Thinly slice remaining onion and then combine the onion, cucumber, tomato and remaining coriander in a medium bowl.
Preheat a greased barbecue hotplate on high and then reduce heat to medium and cook the skewers, turning for about 8 to 10 minutes or until slightly charred and colooked through.
Meanwhile, combine yaghurt, mint and garlic and season with salt and pepper.
Serve skewers with salad, raita (yoghurt mix) and rice.
NOTE - you can make uncooked skewers upt to two days ahead and place in an airtight container between sheets of baking paper and refrigerate.
Tips & Variations
No special items needed.